A Quote by Nathan Myhrvold
The physics of water is central to cooking, because food is mostly water. All steak that you cook is actually boiled on the inside.
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Imagine a limitless expanse of water: above and below, before and behind, right and left, everywhere there is water. In that water is placed a jar filled with water. There is water inside the jar and water outside, but the jar is still there. The 'I' is the jar.
I’m driving,” Louis-Cesare said, sliding into the low seat as easily as if he’d done it a hundred times. “You’re drunk.” I wished. “I had all of two beers, mostly for the water content.” “If you needed water, why didn’t you drink water?” “I don’t like water.
Typically, you learn how to cook, but you don't know why. We were looking for a deeper understanding of what was happening to our food as we roasted it, boiled it, grilled it, chopped it, etc. And it turned out, as we began to really say what is cooking, what does it mean to cook, there's a lot of science involved.
Take a pitcher full of water and set it down in the water-now it has water inside and water outside. We mustn't give it a name, lest silly people start talking again about the body and the soul.
Take the case of the infinite ocean. There is no limit to its water. Suppose a pot is immersed in it: there is water both inside and outside the pot. The jnani sees that both inside and outside there is nothing but Paramatman. Then what is this pot? It is 'I-consciousness'. Because of the pot the water appears to be divided into two parts; because of the pot you seem to perceive an inside and an outside. One feels that way as long as this pot of 'I' exists. When the 'I' disappears, what is remains. That cannot be described in words.
Just as Americans have discovered the hidden energy costs in a multitude of products-in refrigerating a steak, for example, on its way to the butcher-they are about to discover the hidden water costs. Beginning with the water that irrigated the corn that was fed to the steer, the steak may have accounted for 3,500 gallons. The water that goes into a 1,000-pound steer would float a destroyer. It takes 14,935 gallons of water to grow a bushel of wheat, 60,000 gallons to produce a ton of steel, 120 gallons to put a single egg on the breakfast table.
Life processes take place in an aqueous medium. All organisms are composed mostly of water, whether they dwell in the oceans, lakes, and rivers, or on the land. Because the physical and chemical properties of water are well suited to the requirements of life, it is no accident that life is a water-based phenomenon.
Understanding that water exists as a solid, a liquid, a vapor, as a molecule, and at some point as light is to also understand our own nature and possibilities because we are mostly made of water. After I realized that we are water I came to realize that we do not have death; we only change into higher vibrations of being. This is an irreplaceable finding for me personally.
Noel [Charles, husband] and I love cooking. He does his cooking and I do mine. I'm the traditional English cook, with a twist now and then. Because I was married to an Italian, I'm also pretty good at Italian food. Noel, he can cook anything, so can Julian.
It's easy to discount water's importance in the kitchen. After all, it has no flavor, and more often than not, it's left off ingredient lists, making it seem like an afterthought. Yet water is an essential element of almost everything we cook and eat, and it affects the flavor and texture of all our food.
We didn't have running water. We had to get water from wells, and there was a stint where I lived with my grandma where we had to get water, bring it over to the house. You had to boil the water because you never knew what parasites were in the water.
Food, like anything else, lives in the physical world and obeys the laws of physics. When you whisk together some oil and a little bit of lemon juice - or, in other words, make mayonnaise - you are using the principles of physics and chemistry. Understanding how those principles affect cooking lets you cook better.
The ability to defend yourself is a basic necessity like food and water. We exempt food and water from the sales tax.
Water does not resist. Water flows. When you plunge your hand into it, all you feel is a caress. Water is not a solid wall, it will not stop you. But water always goes where it wants to go, and nothing in the end can stand against it. Water is patient. Dripping water wears away a stone. Remember that, my child. Remember you are half water. If you can't go through an obstacle, go around it. Water does.
Water is everywhere and in all living things; we cannot be seperated from water. No water, no life. Period. Water comes in many forms - liquid, vapor, ice, snow, fog, rain, hail. But no matter the form, it's still water.
If you throw a frog in boiling water, he'll just hop out. But if you put him in warm water and slowly amp up the temperature, he won't notice and end up boiled.
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